Idahoan Potato Flake Bread Loaf
Idahoan Potato Flake Bread Loaf bakes up incredibly soft and moist, with a tender crumb and a hint of sweetness that complements its buttery finish. The potato flakes lend lasting freshness and a plush texture ideal for sandwiches or toast. Serve it warm at dinner or slice for next-day breakfasts—it stays pillowy and flavorful.
- Prep25 mins
- Cook30 mins
- Serves30
- DifficultyMedium
- 1
Combine the warm water and yeast in a mixing bowl; let it sit for several minutes.
- 2
Stir in the mashed potatoes, sugar, butter, and salt; mix thoroughly.
- 3
Stir in the flour to form a soft dough.
- 4
Turn the dough out onto a floured surface and knead until smooth and elastic, adding flour as needed, for 5 to 8 minutes.
- 5
Place the dough in a bowl, cover, and let rise for 1 hour.
- 6
Punch the dough down, divide it in half, and shape each half into a loaf.
- 7
Place the loaves in 4x8-inch loaf pans, cover, and let rise until doubled, 30 to 45 minutes.
- 8
Preheat the oven to 350 degrees F (175 degrees C).
- 9
Bake in the preheated oven until lightly browned, 30 to 35 minutes.
- 10
Cool on a wire rack.
- Calories 92.5 kcal Low Source
- Protein 2.25 g Low Source
- Carbs 17.13 g Moderate
- Total Fat 1.32 g Low Source
- Saturated Fat 0.74 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 3.23 mg Low Source
- Sodium 31.95 mg Low Source
- Fiber 0.82 g Low Source
- Sugar 1.47 g Low Source
- Added Sugar 0.5 g Low Source
- Calcium 1.85 mg Low Source
- Iron 0.98 mg Low Source
- Potassium 2.62 mg Low Source
- Vitamin A 2.25 mcg_rae Low Source
- Vitamin C 0.34 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten